Penne with Bacon & Fennel Sauce

This was a really simple meal from Rachael Ray's 30 minute meal section of her magazine and it does really hold true to the time frame. It makes a lot and tastes great the next day. I had some leftover Marsala wine from another meal and decided to try it in this dish and it turned out great! If you want to use pancetta versus bacon go for it!

Penne with Bacon & Fennel Sauce

Serves 4-6

Penne with Bacon & Fennel Sauce

ingredients

• 1 lb penne rigate

• 3 Tbsp EVOO

• 4 slices thick cut applewood smoked bacon, chopped

• 1 bulb fennel, chopped

• 1 large white onion, chopped

• 4 cloves garlic, minced

• 1 bay leaf

• 1 tsp crushed red pepper

• 1/2 tsp fennel seeds

• 1 Tbsp tomato paste
• 28 oz can whole tomatoes
• 1/2 cup white wine or vermouth
• fresh basil leaves, torn
• Grated Pecorino-romano cheese for serving

• Kosher Salt & Freshly Cracked Black Pepper

directions

1. Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water before draining.

2. In a cast iron skillet, heat the EVOO over medium-high heat and cook the bacon until crisp. Add the fennel, onion, garlic, bay leaf, crushed pepper & fennel seeds. Season with S&P. Partially cover and cook stirring occasionally, about 10 minutes.

3. Meanwhile pour the tomatoes into a large bowl and gently crush them with your hands. Stir in the tomato paste, then the tomatoes, then the wine & basil, simmer uncovered for 10 minutes more.

4. Add the pasta and reserved pasta water to the sauce and toss to combine. Serve with grated cheese on top.

Enjoy!

This recipe was adapted from Everyday with Rachael Ray Magazine.